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Recipes » Main Dish » Favorite Bean & Corn Chili With Pasta
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

Ingredients

  • 1 cup diced onions
  • 4 garlic cloves, minced
  • 1 Tbsp dried oregano
  • 1 Tbsp chili powder
  • 2 Tbsp low-sodium vegetable broth
  • 1 (15-ounce) can kidney beans, rinsed and drained
  • 1 (15-ounce) can diced tomatoes with jalapeños
  • 1 cup chopped green bell peppers
  • 1 large carrot, grated
  • 2 cups corn
  • 1 tsp salt
  • 8 ounces whole grain pasta, cooked

Instructions

  • 1. In a medium skillet, sauté onions, garlic, oregano, and chili powder in vegetable broth over medium-high heat until onions brown.
  • 2. Add kidney beans, tomates, bell peppers, carrot, corn, and salt. Cover and cook over medium heat for 12–15 minutes.
  • 3. Serve on top of cooked pasta.

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